Traditional (Half) Pound Cake Recipe

Pound cake… What can we say? Most pound cake recipes stray very far from the true traditional origins of this style of cake. They add milk, cream, sour cream, or any number of ingredients meant to soften of moisten the end result.
We push all of that aside here and go for the original 4 ingredients - but we reduce the amounts by half… we don’t really need nearly 4 pounds of finished cake. But if you do; then just double the amounts, or you could make it smaller by halving the amounts. It’s a very versatile cake!
The end result is something that’s dense, rich and moist - just don’t over-bake.

Ingredients:
250g (½ pound) butter
250g (½ pound) granulated sugar
250g (½ pound / around 4-5 ) eggs
250g (½ pound) all-purpose flour


Method:
Allow butter and eggs to come to room temperature.
Preheat oven to 350ºF (180ºC)

Grease and flour (or sugar) a bundt pan.
Cream butter until soft.
Add sugar and cream until very light and very fluffy.
Add eggs one at a time, beating in fully before adding next.
With mixer on low, slowly add flour and mix just until fully incorporated.
Pour batter into prepared pan, smooth top and tap on counter to release any air pockets.
Bake for 1 hour 25 minutes - or so.
Test for doneness with a wooden pick, if pick comes out clean or with dry crumbs, it is done.
Remove cake and allow to cool on a wire rack 5 - 10 minutes before tipping out of pan to continue cooling on wire rack.

Prep Time: 60 minutes
Servings: 6